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Online reviews have been gaining relevance in hospitality and tourism management and represent an important research avenue for academia. This study aims to illustrate the discrimination between positive and negative reviews based on single word items and the sector-specific relevance of hidden topics.

By probing two parallel approaches of entirely unrelated analytical methods (penalized support vector machines and Latent Dirichlet Allocation), the analysts explore differences in language between favorable and unfavorable reviews in three service settings (hotels, restaurants and attractions).

The percentage of correctly predicted positive and negative review reports by means of individual word items does not decrease if reports from the three tourism businesses are analyzed together.

However, there is limited generalizability of the discriminant words across the three businesses. Also, the latent topics relevant for generating customers’ review reports differ significantly between the three sectors of tourism businesses.

This study aims to demonstrate how destination management organizations can fruitfully harvest users’ ideas by facilitating an online idea contest to enhance value creation and innovation processes. The structure of the idea quality, contest-related factors and user-related factors are investigated in relation to the overall quality of the ideas submitted by users.

A total of 489 ideas were assessed based on the overall quality and effects of various factors. A structural model was tested to analyze the dimensions contributing to quality of the submissions that influence the overall idea quality. Furthermore, non-parametric tests were performed to reveal how specific user traits as well as contest-related traits relate to overall idea quality. Lastly, post-hoc analyses were performed to reveal if mean values differ among users who are grouped according to age, overall idea quality, place of residence and age at time of submission.

The study demonstrates that novelty, feasibility, relevance and elaboration explain overall idea quality. Only the age of the idea submitter exhibits an impact on the level of idea quality, wherein younger users tend to submit higher quality ideas. The areas of innovation significantly differ depending on the users’ place of residence and age. Moreover, none of the contest-related traits that were analyzed have an impact on the level of overall idea quality.

Marketing managers and destination management organizations are given a set of recommendations on how to facilitate internet-based participation tools, such as idea contests, to collect high-quality input from various user segments and, subsequently, to feed their value creation and innovation processes.

Within the field of tourism, the open tourism paradigm is relatively new. New insights into the role of online tools, and how they can be leveraged to harvest users’ ideas, as well as users’ capabilities for enhancing tourism firms’ value creation and innovation processes, are provided.

The purpose of this study is to examine how hotel brands communicate on social media before and during the pandemic coronavirus disease 2019 (COVID-19) in relation to the tourism season.

To gain insights into the communication of Italian hotel brands on social media, this study applies a qualitative methodology. Using the text mining technique, topic modelling was conducted on a sample of 5,032 posts from Italian 5-star hotel brands shared on the hotels' official Facebook pages.

The results show that hotel brands used essentially the same communication strategy in the tourism seasons before and after the pandemic outbreak, but with a particular focus on trust, safety and cordiality during the pandemic. Hotel brands focussed intensively on brand awareness, customer engagement and special activities that promote memorable and authentic experiences as well as luxury service quality.

This study contributes to the theoretical and empirical sense by bridging the concepts of tourism and hospitality, social media and corporate communication.